Gingerbread Custard Ice Cream
Cozy up with Gingerbread Custard Ice Cream, where chewy gingerbread cake meets rich custard infused with fresh ginger steeped overnight for the warmest holiday flavors. This homemade spiced ice cream recipe is a comforting, festive treat perfect for chilly winter nights and holiday gatherings.
Ingredients you’ll need:
- whole milk
- heavy cream
- milk powder
- maple syrup
- brown sugar
- unsulphured molasses
- egg yolks
- fresh ginger
- ground cinnamon
- ground cloves
- oranges
- vanilla
- gingerbread cake
How to Store Homemade Custard Ice Cream:
To keep your homemade custard ice cream luxuriously creamy, store it in an airtight container in the freezer. Press a layer of plastic wrap or parchment onto the surface to prevent ice crystals, and when it’s time to serve, let it sit for a few minutes at room temperature so every scoop is perfectly soft and indulgent.
other recipes pictured:
homemade marshmallows (no corn syrup) recipe
Cook with me!
Gingerbread Custard Ice Cream
Equipment
- Kitchen Aid Stand Mixer + Ice Cream Attachment
Ingredients
- 3 cups Whole Milk
- 3 cups Heavy Cream
- ¾ cup Milk Powder
- 1 cup Maple Syrup
- 1/3 cup Brown Sugar
- ¼ cup Unsulphured Molasses
- 6 large Egg Yolks
- ½ cup Fresh Ginger peeled and thinly sliced
- 1 tsp. Ground Cinnamon
- ½ tsp. Ground Cloves
- Zest of 2 Oranges
- 1 tbsp. Vanilla Extract
- 3 cups (Optional) Crumbled Leftover Gingerbread Cake
Instructions
- Freeze the KitchenAid Ice Cream Attachment overnight.
- In a large saucepan, combine the whole milk, heavy cream, milk powder, maple syrup, brown sugar, and molasses. Stir in the fresh ginger.
- Whisk all ingredients together, then place over medium heat to cook until 110F. Immediately remove from heat.
- Add the egg yolks into a large bowl, then add ¼ cup of the hot milk mixture and immediately whisk. Continue this process two more times to gradually temper the eggs.
- Pour the tempered eggs mixture back into the saucepan.
- Place back over medium heat and stir until 165F, about 5-10 minutes.
- Remove from heat to stir in the vanilla, orange zest, and spices. Pour into a heat-safe glass container, then let cool at room temperature for 15-20 minutes.
- Store in the fridge until completely cooled, 2 hours to overnight.
- When ready to make the ice cream, remove the fresh ginger.
- Add to your ice cream maker and follow appliance instructions.
- (Optional) Bake the crumbled gingerbread cake at 400F on a sheet pan for 10-15 minutes, until crispy on the edges. Let cool at least 15 minutes prior to adding into the ice cream.
- While in soft serve texture, stir in the baked gingerbread cake crumbles.
- Place in a freezer-safe container to freeze 1-2 hours to firm up. Enjoy!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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For the gingerbread cake, do you just use your gingerbread cupcake recipe? This looks so good! Thank you!
Hi Robin! Yes, I just make a simple small-batch homemade gingerbread cake but you can also buy gingerbread cupcakes or cake from the grocery store/local bakery, as well to save time!
Thank you so much!! Can’t wait to make this next week!
This looks so good! What a great combination of flavors!
Thanks for sharing! Does it keep long?